OYSTER WITH NOILLY PRAT ORIGINAL DRY TRUFFLE VINAIGRETTE by Daniel Gottschlich

Ingredients for 6 people

• 75ml Noilly Prat Original Dry
• 30ml sunflower oil
• 10g truffle oil, from black truffle (mild)
• 10ml light balsamic vinegar
• 3ml lemon juice
• Zest of half a lemon
• 1 red onion
• Chives
• 5ml agave syrup
• About 35g autumn truffle
• Freshly ground pepper
• A pinch of salt

Recipe

1. Reduce Noilly Prat Original Dry:
   Pour 75ml of Noilly Prat Original Dry into a pot and reduce to 25ml. Then let it cool down.
2. Prepare onion and chives:
   Finely dice the red onion. Cut the chives into thin rings.
3. Make the vinaigrette:
   Mix the agave syrup, light balsamic vinegar, and lemon juice. Slowly whisk in the sunflower and truffle oil in a thin stream. Season with lemon zest, salt, and pepper.
4. Plating:
   Before plating, add the diced onion and chives to the vinaigrette. Place 1-2 teaspoons of vinaigrette (depending on the size) directly onto each oyster. Then, using a fine grater, completely cover the oyster with autumn truffle.